Sweet potato taboule
Total Duration:
60 minutes
Portions:
2
Difficulty:
medium
With this tabouleh recipe, you can conjure up a fantastic couscous salad in just a few steps. Sweet potato, (vegan) feta and cranberries create an incomparable interplay of savory and sweet flavours - ideal as a light meal or side dish.
Ingredients
| Couscous | 200 g |
| spring onions | 3 |
| toasted flaked almonds | 50 g |
| Farmer's Snack Cranberries | 80 g |
| mint | 40 g |
| parsley | 80 g |
| feta cheese | 100 g |
| sweet potato | 1 |
Dressing:
| Freshly squeezed juice of 1 lemon | |
| olive oil | 40 ml |
| salt | ½ |
Preparation
- Preheat the oven to 220 degrees fan.
- Pour 250 ml hot water and a pinch of salt over the couscous, leave to soak for 10 minutes and then leave to cool.
- Wash the sweet potato and cut into small cubes, mix with 1 tbsp olive oil, a little salt and pepper and, if using, 1 tbsp za'atar. Place on a baking tray lined with baking paper and bake for 15 minutes, then leave to cool.
- In the meantime, wash the mint and parsley, shake dry and chop finely.
- Wash and finely chop the spring onions.
- Toast the almond slivers in a pan without fat.
- Mix all the ingredients together with the dried cranberries in a bowl.
- For the dressing, mix the freshly squeezed lemon juice with olive oil and salt and fold the dressing into the salad.
Recipe: Laura Dirnberger @la.levant
Cranberries
• juicy to the bite• from Canada• as a topping in muesli
Natural spanish almonds
• natural• oval-bellied kernels• sweet and intensely creamy• with skin• ripened in the Spanish highlands of Granada• pure as a snack
